Switch out paddle attachment for dough hook and knead for 5 minutes or until dough is soft and smooth.

Shape dough into a ball and place in a large greased bowl. Cover with a towel or plastic wrap and place in a warm location to rise until doubled in size, about 1-1½ hours.

Turn dough out onto a lightly floured surface. Divide dough into 12 equal pieces and shape into a ball. Press an indentation into each ball and place 5-6 pieces of both white chocolate chips and caramel bits. Roll dough around candy and pinch bottom of dough together to make sure candy doesn't melt out during baking.

Cover with a towel or plastic wrap and place in a warm location until doubled in size, about 45 minutes.

Preheat oven to 375°F. Whisk together egg and water. Gently brush over rolls. Stir together sugar and spices. Sprinkle over egg wash.

Bake rolls for 20-25 minutes, until edges of rolls just start to turn golden.